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prelim Flashcards

1
Q

How energy is used up (expenditure)

A

Thermic effect of food (Digestion)
Basal Metabolic Rate (BMR)
Physical activity

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2
Q

Examples of Basal Metabolic Rate (BMR)

A

Breathing
Cell production
Blood circulation

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3
Q

Definition of malnutrition

A 
Excessive nutrients (overnutrition)
Insufficient nutrients (undernutrition)
**both can lead to health related diseases
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4
Q

Types of fats

A

Saturated Fat
Unsaturated Fat
Trans Fat

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5
Q

Definition of Saturated Fat

A

Solid @ room temperature
Single bond; CANNOT accept additional Hydrogen atoms
Found in meat products, dairy products
Two oils: Palm & Coconut oil.

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6
Q

Types of Unsaturated Fat

A 
Monounsaturated Fat (1 double bond; accept 1 Hydrogen atom pair)
Polyunsaturated Fat (2 or more double bond; accept 2 or more Hydrogen atom pair)
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7
Q

Definition of Unsaturated Fat

A

Liquid @ room temperature
1 or more double bond
Fish oils (omega 3 and omega 6 fatty acids)
Source is plant oils.

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8
Q

Definition of Trans Fat

A

Unsaturated fat changes to Saturated fat
Process is hydrogenation.
Changes from liquid to solid.
Examples are shortening and margarine.

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9
Q

What is Amino Acid

A

Building blocks of Protein

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10
Q

Types of Amino Acid

A

Essential (must obtain from food; example: Leucine, Lysine)

Non-Essential (produced by body; example: Glycine, Serine)

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11
Q

Types of Protein

A

High Biological Value Protein
Low Biological Value Protein
Complimentary Protein

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12
Q

Definition of High Biological Value (HBV) Protein

A

Contain all essential amino acid in the right proportion.
Sources are eggs, meat products, dairy products.
ONLY bean is soya bean and its byproducts (fermented tempeh, tau huay, soya milk)

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13
Q

Definition of Low Biological Value (LBV) Protein

A

Missing 1 or 2 essential amino acid.

Sources are grains, fruits, vegetables, legumes.

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14
Q

Definition of Complementary Protein

A

Combined 1 or 2 LBV proteins to provide all the Essential Amino Acid required.

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15
Q

Types of vegetarians

A

Lacto Ovo (both eggs & dairy; can still get Iron & Protein)
Ovo (only eggs, can still get Iron & Protein)
Lacto (only dairy products; can still get Iron & Protein)
Vegans (risk of insufficient Iron & Protein)

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16
Q

Reasons for being Vegetarians

A
  • Environment (less animal waste, less resources used to prep/ influence by family growing up )
  • Health (less cholesterol & saturated fat consumption, no weight gain & lower risk of health related diseases)
  • Religion (Cant consume meat products)
  • Against Animal Cruelty (no violence against any living thing)
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17
Q

Definition of Dehydration

A

Water output is more than water input.

18
Q

Who is at risk of Dehydration

A

Sick (frequent vomiting/ diarrhoea/urination)
Elderly (loss sense of thirst over time)
Strenuous Physical Activity (sweat profusely)
Climate (Hot weather; heat stroke)

19
Q

Definition of Heat Stroke

A

Heat stroke is a potential fatal heat illness that requires immediate medical attention. 40 Deg & above.

20
Q

Who is at risk of Heat Stroke

A

Strenuous Physical Activity

Climate (Hot weather)

21
Q

Cause of Coronary Heart Disease/Cardiovascular Disease (CVD)

A
  • Build up of Low Density Lipoprotein (LDL) cholesterol to form a plaque on artery walls.
  • Reduced blood flow to the heart; lack oxygen & nutrients.
  • Heart strains to pump blood; cause heart pain.
  • Can lead to heart attack.
22
Q

Who is at risk of Coronary Heart Disease/Cardiovascular Disease (CVD)

A

Diet high in fried food, meat products (cholesterol & saturated fat)
Have high blood pressure (Hypertension)

23
Q

Roles of Eggs

A

Emulsifying Agent Bind oil & water)
Coating (keep shape of food & prevent too oily/flakiness)
Binding Agent (combine dry ingredients together)
Provide Nutrient
As glaze (brush on top of pastries)
As garnish (mee rebus)
Raising agent (Traps air in meringue/sponge cake after whisking)

24
Q

Eggs as emulsifying agent

A

Egg yolk contains Lecithin which is an emulsifying agent.
It binds oil and water together
Example:
- Salad dressing like mayonnaise (disperse of oil in water), or
-Fats like butter (disperse of water-in-oil)

25
Q

Prevention of Enzymatic Browning

A

Submerge in salt water/acidic water.

Keep in air tight container or vacuum packed container, or plastic bag and placed in chiller (fridge).

26
Q

Information found on Food Label

A

Brand Name
Ingredient List (arrange in descending order) (prevents allergies)
Nutritional Information Panel (serving portion, per 100g)
Food Claims
Healthier Choice Symbol
Expiry Date (ensure food are of safe quality)
Manufacturer Details (for contact purpose should there is a need for feedback
Net quantity

27
Q

Nutri Grade label on food

A

Comparing of beverages amongst brands to see which is healthier:

Grade A, corresponding to the lowest sugar and saturated fat thresholds, is in green. Grade D, corresponding to the highest sugar and saturated fat thresholds, is in red.

28
Q

Types of sauce

A

Blended sauce

Roux sauce

29
Q

Blended sauce steps

A
  1. mix flour in cold water.
  2. pour mixture into hot mixture ontop of stove and mix.
  3. off stove after 1-2 minutes of thickening.
    Added on the last step.
30
Q

Roux sauce steps

A
  1. Mix flour and butter on stove until roux is form.
  2. Pour in milk and mix till well combine.
  3. Keep on stirring till it thickens.
31
Q

Types of Heat Transfer

A

Radiation
Conduction
Convection

32
Q

Conduction

A

Heat travels from stove to pan. then from pan to food.

33
Q

convection

A

Hot air floats, cold air sinks. This crease a convection current that makes the food cook faste

34
Q

Uses of milk

A

Flavour (for beverages, for baked products)

Binding

35
Q

How to carry out a fair test when doing sensory investigation with lots of people

A
  1. Individual table (not influenced by others’ opinion)
  2. Glass of water (cleanse palate)
  3. Observation paper (to record observation
  4. Well labelled samples (To not confused)
36
Q

Advantages of Microwave Cooking

A
  • Cooking duration (fast)
  • prep duration (fast; able to prepare other meals)
  • attention (dont need constant attention)
  • healthy (no oil used and not submerge in water so water soluble vitamin not lost)
37
Q

Disadvantages of Microwave Cooking

A
  • No colour and flavour change

- Might be uneven cooking (if plate/bowl touch side of oven, can lead to more heat due to conduction)

38
Q

Microwave Cooking definition/principle

A
  • Radiation
  • Types of materials used (microwave-able container, glass ceramic
  • No change in appearance (colour and flavour)
39
Q

Recommended Dietary Allowance (RDA)

A
  • Adequate quantity intake of essential nutrients, based on Food and Nutrition Board
  • To meet the nutrient needs of healthy persons based on gender and age.
  • Day to day basis
  • Enable individuals to check if their food menu for the day meet the quantity intake of essential nutrients
40
Q

My Healthy Plate (MHP)

A
  • Ensure well balanced diet by following guided serving portion of each food group per day, to provide essential nutrients.
  • To adopt healthier eating habits and maintain healthy weight.
  • MHP Guidelines:
    a) 1/4 meat and others
    b) 1/4 brown rice and others
    c) 1/2 fruits and vegetables
    d) Choose water
    e) Choose healthier oils
41
Q

Factors Affecting Meal Planning

A
  • Physiological (Age, Gender, Physical Activity)
  • Psychological (Preference)
  • Social (Peer/Parent/Media influence,
    Vegetarianism lifestyle, Religion)
  • Economic (Demand & Supply, Bugdet)

prelim (1 decks)

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